Apple Cinnamon Cookie Dough Balls

Tags

Almond, Almond Flour, apple cinnamon, Apple sauce, balls, Biscoff, Coconut, cookie dough, cookiedough, Dough, marathon, oats, Peanut butter, protein powder, Running, Snack

I bought a few giant cooking apples this week to make apple sauce. I made apple sauce (using this recipe), and I also decided to try making an apple chutney – recipe coming tomorrow. I’m planning to put apple sauce in my morning oatmeal this week instead of the usual banana. I also made these cookie dough balls with apple sauce. There is no need to bake them as they don’t have any eggs or baking soda. Isn’t the best part of making cookies eating the dough? Matt told me that he went to high school with a kid who brought a container of chocolate chip cookie dough for lunch everyday.

Apple Cinnamon Cookie Dough Balls

by Emily Ratzlaff

Prep Time: 10 min

Ingredients (makes 7 cookie dough balls):

• 2 tablespoons of Biscoff spread (or Almond or Peanut Butter)
• 2 tablespoons of apple sauce
• 2 tablespoons of almonds, ground into a flour
• 3 tablespoons of oats
• 1 tablespoon of vanilla-flavoured brown rice protein powder
• 1 tablespoon of dessicated coconut

Instructions:

• Combine all ingredients and mix well.
• Add sugar/stevia or honey to sweeten the dough if desired.
• Roll into 6 balls. Store in the refrigerator.

I enjoyed these as a snack after my 2 hour run today. I’m currently in tapering mode for the upcoming marathon. I finished my longest training run last week and it felt surprisingly good. I can’t believe it’s happening so soon!

Advertisements

Banana Biscoff Muffins

Tags

Almond Flour, almonds, Baking powder, Banana, bananas, Biscoff, Biscoff spread, breakfast, Chocolate chip, Chocolate chips, Cookie Butter, Ireland, Muffin, muffins, oats, Snack, Speculoos, Yogurt

Have you ever tried Biscoff Cookie Butter? Over here it’s called Lotus Original Speculoos Spread. I’m not sure if you can buy it anywhere in Ireland – I asked for it for Christmas last year (I know, weird Christmas gift) and since then I’ve bought it in Belgium and France. Trust me, it tastes as good as it sounds. Although I try not to, I have been known to eat it by the spoonful straight from the jar.

I created these muffins yesterday afternoon when I came home from my hospital placement. It’s been a bit of a slow start so far (which is very unusual compared to all of my previous placements) – I’ve had lots of time to sit around and read (or think about muffins to bake when I get home). I think it’s going to pick up now that I’ll have my own caseload, so that’s good.

Banana Biscoff Muffins

by Emily Ratzlaff

Prep Time: 15 min

Cook Time: 20-25 min

Ingredients: (makes 14 muffins)

• 3 very ripe small bananas, mashed
• 1/2 cup of Biscoff spread (aka Lotus Original Speculoos Spread)
• 1/3 cup of low-fat plain or vanilla yogurt
• 1 egg
• 1 cup of almonds, ground into a flour
• 1 cup of oats
• 1 teaspoon of cinnamon
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 60 grams of chocolate, chopped (or 1/2 cup of chocolate chips)

Instructions:

• Preheat oven to 350 degrees F. Grease muffin tin with cooking spray.
• Combine mashed bananas, yogurt, biscoff spread, and egg. Mix well.
• In a separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients and mix until just moistened. Stir in chopped chocolate.
• Spoon batter into muffin tin. Bake for 20-25 minutes or until a knife inserted in the centre comes out clean. Let cool on a rack for 10 minutes before removing from muffin tin.
• *To make your own almond flour: Add 1 cup of almonds into blender and grind until a fine flour forms. If necessary, pour ground almonds through a sifter and return the larger pieces to the blender and repeat.

Even cats like them!